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Seared Tuna with Quinoa Salad
Created by: Howcan Team
Ingredients
- 4 tuna steaks, 6 oz each
- 1 cup quinoa
- 2 cups water
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and drain well. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey to make the dressing. Season with salt and pepper to taste.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, cucumber, and fresh parsley. Pour the dressing over the quinoa salad and toss to combine. Set aside.
- Season the tuna steaks with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over high heat. Add the tuna steaks and sear for 1-2 minutes on each side for rare to medium-rare, or longer if desired. Be careful not to overcook the tuna.
- Divide the quinoa salad among plates and top with the seared tuna steaks. Serve immediately and enjoy!
Seared Tuna with Quinoa Salad has a rich history that combines the culinary traditions of various cultures. The dish originated as a fusion of Japanese and South American cuisines, with the seared tuna reflecting the Japanese influence and the quinoa salad representing the South American component. Renowned chefs like Nobu Matsuhisa and his famous Nobu restaurants have popularized the seared tuna, while the rise of quinoa as a superfood has led to its incorporation into the dish. Today, the best versions of this dish can be found in high-end seafood restaurants and fusion eateries, where the key lies in perfectly searing the tuna and balancing the flavors of the quinoa salad. For a twist, some chefs also incorporate Latin American spices or citrus-infused dressings to elevate the dish.
30 min
4
350 calories
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